Thai · Free
Gai Pad Med Mamuang (Cashew Chicken)
A quick, savory-sweet stir-fry of chicken and toasted cashews with dried chilies, onion, and a glossy sauce. Mild, nutty, and crowd-friendly, it comes together in a single hot pan.
****+
Prep 15 min · Cook 12 min
Method
Toss the chicken pieces with the cornstarch until lightly coated, which helps them brown and gives the sauce something to cling to.
Stir together the oyster sauce, soy sauce, fish sauce, sugar, and 2 tablespoons water in a small bowl.
Heat 1 tablespoon oil in a wok over medium heat, add the cashews and dried chilies, and toast for 1 to 2 minutes until fragrant, then remove so they do not burn.
Raise the heat to high, add the remaining 2 tablespoons oil, and add the chicken in a single layer.
Let the chicken sear undisturbed for 2 minutes, then stir-fry 3 to 4 more minutes until browned and nearly cooked through.
Add the garlic and onion wedges and stir for 1 minute until fragrant.
Add the bell pepper and cook 1 to 2 minutes until crisp-tender.
Pour in the sauce and toss for 1 minute; it will bubble and thicken into a glossy coating.
Return the toasted cashews and chilies to the pan along with the green onions and toss for 30 seconds.
Taste and adjust with a splash of soy for salt or a pinch of sugar, then serve hot over jasmine rice.
Chef's tips
- Toast the cashews separately and add them at the end so they stay crunchy rather than turning soft.
- The dried chilies add aroma more than intense heat, but remove them before eating if you prefer milder food.
- A light cornstarch coating on the chicken gives a restaurant-style silky texture.
Cooking times vary by equipment -- cook to temperature and to taste.
